Pan-Seared chicken with Herb Gravy
Seared with fresh thyme, rosemary and sage, and served with a kudzu gravy, chicken breasts get a sophisticated update in this under-30-minute entrée.
Ingredients
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1-2 tablespoons olive oil
4 six-ounce pieces of chicken breast
Sea salt
Freshly ground black pepper
2 teaspoons butter
1 tablespoon fresh thyme, minced
1 teaspoon fresh rosemary, minced
2-3 sage leaves, minced
1/2 cup chicken stock
1 teaspoon kudzu root starch plus 2 tablespoons water
Preparation
Level: Intermediate
Servings: 4
Cook Time:
Ready In:
Season chicken breast with sea salt and black pepper.
Heat olive oil in a pan. Add chicken, cover and cook 3-4 minutes on each side.
Let chicken rest 6-8 minutes.
In a separate pot, bring butter, thyme, rosemary, sage and chicken stock to a boil. Lower flame to medium heat and cook 3-4 minutes.
Combine kudzu with water and add to the pot. Cook until liquid is clear. Season to taste.
Pour gravy over chicken to serve.
Heat olive oil in a pan. Add chicken, cover and cook 3-4 minutes on each side.
Let chicken rest 6-8 minutes.
In a separate pot, bring butter, thyme, rosemary, sage and chicken stock to a boil. Lower flame to medium heat and cook 3-4 minutes.
Combine kudzu with water and add to the pot. Cook until liquid is clear. Season to taste.
Pour gravy over chicken to serve.
